So, I had a crazy work day today, lots of appointments on a tight schedule. I knew finding time for lunch was going to be tough. I'm not a breakfast eater, coffee only, thank you. But this morning I proactively had a chocolate fat bomb with my coffee.

As it turned out I could have squeezed in lunch at a point, something hurried and not enjoyed, but I didn't have to because I flat out wasn't a bit hungry all day. Picked myself up a lettuce wrapped cheese burger from Hardees on my way home at 5:30, and had that for dinner. I'm now totally sated.

I don't particularly love the taste of the chocolate/coconut fat bombs I made---too rich for me, will half the butter next time, as there's plenty of other oil in them AND almond butter,---but they're small and easy to get down, and man, do they do the trick for me.

Going to make lemon fat bombs this weekend for the variety. From the recipe I imagine them as a bit cheese cake like, and I'm going to add a splash of caramel sugar free syrup.

Note: Freeze for at least 30 minutes. Then pop them out of the tin, they come out easily, and put in a bag and re-freeze. You can eat the chocolate ones I made right out of the freezer. Assume the same is true of the lemon ones, not sure. Will know more when I try them.

Thanks Blue! So is the main objective of fat bombs to be a snack that's really high in fat? Does the kind of fat make a difference? I ask because my chances of finding almond or coconut butter are slim to none in my small town. I do have coconut oil, cream cheese and butter.... which sounds like a decent start for some experimenting.

And yes,they're always good straight from the freezer. If you let them thaw too much, depending on the ambient temperature, they'll get soft, possibly melt, and definitely be greasy rather than "snap" when you bite them. Frozen, they're about the consistency of a chocolate bar.

I use silicone cupcake molds for mine. (Shaped like hearts and flowers, as it happens.) My molds have a mark on them that's a measured 2TBS, so I can easily keep them a consistent serving-size. (This also HAPPENS to be a comfortable thickness to bite through.) They can be a lifesaver when you don't have time to eat or -- like recently -- when you have to go to "a dinner" or some other meal where you don't know what's going to be on the menu. Pop one beforehand, and even if it's a pasta-fest, you won't be wanting to eat the paint off the walls.

Most people on here make theirs "sweet", with flavors like lemon and chocolate. I went the other way, and tend to make mine salty, instead. There's a LOT of room to individualize these! Experiment, and you'll find a recipe or three that suits you.

prim, almond butter is just ground almonds (at least that's the case with the kind I by), so you can make you own at home, should you want to. I ate way too many of Lit's recipe yesterday, no bad physical effects today, but I am giving them a rest for a few days. I was eating from stress no doubt about it, so my holiday from them is temporary. The lemony recipe is good too. I don't use sweetener, so I am less tempted to overeat those.

Thanks Blue! So is the main objective of fat bombs to be a snack that's really high in fat? Does the kind of fat make a difference? I ask because my chances of finding almond or coconut butter are slim to none in my small town. I do have coconut oil, cream cheese and butter.... which sounds like a decent start for some experimenting.

Prim---you can also order almond butter here, on Netrition. Same with the cocounut oil. Although if you have a large box grocery store anywhere near, you might be surprised to find they have at least one of them.

If you have or buy the standard muffin tin, you get 24 of them which lasts me a long time. I don't eat one every day, and if you make a batch of the lemon too, you'll have 48. Once you put them in a bag in the freezer, they take up very little room.

That sounds great! I am always looking for something as a "desert" treat. Was using Atkins bars, but they seem to cause stalls for me. This would be a great alternative to the coconut oilchocolate bark that has been my mainstay of late.

I thought this would happen to me, but I was pleasantly surprised I was able to make 12 last about 3 weeks.. But it's always good to be aware of our Achilles' heels!

Yes, it's actually hard for me to get a whole one down. Not because it tastes bad, but because it is SO rich to me. I'm hoping the lemon bombs will be a bit lighter in taste and feel, although maybe it's that very richness that kills my appetite for hours. Was going to leave out half the butter next time, maybe I shouldn't.

i made mine where they don't taste amazing but they taste where i can eat them and one is good enough with a dark chocolate added into the mix. no trouble not binging there because i don't desire to have them. ALSO mine are 16g of fat each so one little "peanut butter cup" size is enough too. I use mine as a in between meal or if i need more fat that day. These are extremely helpful when time doesn't work in my favor like I ate breakfast at 7am and my family wants to go out to eat at 2pm but i don't eat "lunch" because i wasn't hungry but at 2pm i'll be starving...fat bomb to the RESCUE!